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Roast Turkey with Herbed Oyster Stuffing And Giblet GravyPt1

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CATEGORY CUISINE TAG YIELD
Meats Italian November 19 1 servings

INGREDIENTS

Two; (1/2-pound) loaves
; of day-old Italian
; or French bread,
; cut into 3/4-inch
; cubes (about 12
; cups)
1/2 lb Bacon; cut into 1/2-inch
; pieces
1 tb Minced garlic
2 c Finely chopped onion
1 1/2 c Chopped celery
3 tb Minced fresh thyme leaves or 1 tablespoon; crumbled
; dried thyme
1 tb Minced fresh sage leaves or 2 teaspoons; crumbled
; dried sage
2/3 c Finely chopped fresh parsley leaves
1 Stick unsalted butter; melted (1/2 cup)
18 Oysters; shucked and
; chopped, reserving
; the liquor for
; another use
A; (12- to 14-pound)
; turkey, the neck
; and giblets
; (excluding the
; liver) reserved for
; making turkey
; giblet stock
1 1/2 Sticks unslated butter; softened (3/4 cup)
1 c Turkey giblet stock or chicken broth
1 c Dry white wine
6 tb All-purpose flour
4 c Turkey giblet stock; including the
; reserved cooked
; neck and giblets
Parsley sprigs and thyme sprigs for
; garnish

INSTRUCTIONS

FOR THE STUFFING
FOR THE GRAVY
Make the stuffing:
In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in one
layer, bake them in a preheated 325F. oven for 10 to 15 minutes, or until
they are golden, and transfer them to a large bowl. In a large skillet cook
the bacon over moderately low heat, stirring, until it is crisp, transfer
it with a slotted spoon to paper towels to drain, and pour off all but
about 1/4 cup of the fat. In the fat remaining in the skillet cook the
garlic, the onion, and the celery with the thyme and the sage over
moderately low heat, stirring, until the vegetables are softened and
transfer the mixture to the bowl. Add the parsley, the melted butter, the
oysters, the bacon, and salt and pepper to taste, toss the stuffing well,
and let if cool completely. The stuffing may be made 1 day in advance and
kept covered and chilled. (To prevent bacterial growth do not stuff the
turkey cavities in advance.)
Rinse the turkey, pat it dry, and season it inside and out with salt and
pepper. Pack the neck cavity loosely with some of the stuffing, fold the
neck skin under the body, and fasten it with a skewer. Pack the body cavity
loosely with some of the remaining stuffing and truss the turkey. Transfer
the remaining stuffing to a buttered 3-quart baking dish and reserve it,
covered and chilled.
Spread the turkey with 1/2 stick of the butter and roast it on a rack in a
roasting pan in a preheated 425F. oven for 30 minutes. Reduce the
temperature to 325F., baste the turkey with the pan juices, and drape it
with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted
and cooled. Roast the turkey, basting it every 20 minutes, for 2 1/2 to 3
hours more, or until a meat thermometer inserted in the fleshy part of a
thigh registers 180F. and the juices run clear when the thigh is pierced
with a skewer. During the last 1 1/2 hours of roasting, drizzle the
reserved stuffing with the stock, bake it, covered, in the 325F. oven for 1
hour, and bake it, uncovered, for 30 minutes more. Discard the cheesecloth
and string from the turkey, transfer the turkey to a heated platter,
reserving the juices in the roasting pan, keep it warm, covered loosely
with foil.
Make the gravy:
Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the
fat, and add the wine to the pan. Deglaze the pan over moderately high
heat, scraping up the brown bits, and boil the mixture until it is reduced
by half. In a saucepan combine the reserved fat and the flour and cook the
roux over moderately low heat, whisking, for 3 minutes. Add the stock and
the wine mixture in a stream, whisking, and simmer the gravy, stirring
continued in part 2

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